Recipe by Brynie Greisman

Caramel Cream Cake with Salty Peanut Topping

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Caramel Cream Cake with Salty Peanut Topping
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Wheat - Peanuts - Soy - Egg - Gluten
35 Minutes
Diets
- Vegetarian - Pescatarian

This cake is caramel in color and has the rich flavor of coffee and cocoa. The mingling of salty, creamy, and sweet is especially pleasing to the palate. I made it for my niece’s sheva brachos recently and everyone enjoyed it.

 

Ingredients

Main ingredients

  • 2/3 cup oil

  • 1 and 1/3 cups sugar

  • 5 eggs, separated

  • 3 cups flour

  • 1/2 teaspoon salt

  • 1 teaspoon Gefen Cocoa Powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1 cup sour Gefen Soy Milk (Pour 1 tablespoon vinegar into a 1-cup measuring cup. Add soy milk to the top. Let sit a few minutes until mixture curdles.)

  • 1/2 heaping tablespoon (up to 1 tablespoon) coffee granules, dissolved in 1/3 cup warm water

  • 2 teaspoons Gefen Vanilla Extract

Frosting

  • 2 teaspoons Gefen Cocoa Powder

  • 3 cups confectioners’ sugar

  • 1/2 cup margarine, room temperature for at least an hour

  • reserved egg yolk (this makes the frosting creamy. If you prefer not to use, leave it out and add to cake. Texture of frosting may be slightly altered.)

Garnish

  • 1 cup chopped salty peanuts, for garnish

Directions

Make the Cake

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Beat oil and sugar on medium-high speed until combined. Add four egg yolks (reserving one for the frosting) and continue beating.

2.

Next, beat egg whites until stiff, but not dry. Fold into batter.

3.

Place all frosting ingredients in the bowl of a mixer and beat until soft and fluffy, about three minutes. Frost between the layers and on top. Garnish with peanuts. This cake should be refrigerated or frozen until use.

4.

Combine flour, salt, cocoa, baking soda, and baking powder. Add to mixer alternately with sour soy milk. Blend in coffee and vanilla.

5.

Pour into three greased and floured 9-inch pans. Bake for 20–23 minutes. Don’t overbake. Allow to cool before frosting.

Tips:

You can omit the frosting altogether and just drizzle caramel syrup all over the top, letting it slide down the sides of the cake. Don’t leave out the peanuts (unless you’re allergic!). It’s a whole different experience with them!  

Notes:

This can be made in a tube pan or Bundt pan as well. Pour batter into greased, floured pan and bake for approximately 55 minutes. Cool. Remove cake from pan. Frost cake and sprinkle with peanuts. Leftover frosting can be frozen.  

Variation:

For a healthier version: I used whole wheat pastry flour, and just 1/3 cup oil and 1/3 cup applesauce. Add the applesauce right after folding in the whites, and mix just until incorporated. Don’t overmix.  

Recipe tags

caramel caramel cake cocoa coffee frosting peanuts salty and sweet Succos Sukkos
Caramel Cream Cake with Salty Peanut Topping

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Malky
Malky
3 years ago

This is incredible! The nuts make the whole thing worth it

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Heny
Heny
4 years ago

Made this cake for Yom Tov. delicious and very presentable.

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